2 cups quick-cooking oats
1/2 cup butter, cut into tablespoons
1 box Betty Crocker™ SuperMoist™ yellow cake mix
3 eggs
1 tablespoon finely grated lemon zest
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups fresh blueberries
Glaze:
1/2 cup powdered sugar
1 to 2 tablespoons fresh lemon juice
Heat oven to 350°F. Spray bottom and sides of 13x9-inch baking dish with cooking spray. In 4-quart saucepan, heat milk over medium-high heat until just boiling. Reduce heat to medium; stir in oats with spoon. Cook 1 minute, stirring occasionally. Remove from heat. Add butter; stir occasionally for 2 to 3 minutes or until butter has melted. Beat in cake mix, eggs, lemon zest, vanilla and salt with spoon until well blended. Stir in 1 cup of the blueberries. Pour into pan. Sprinkle remaining 1/2 cup berries on top. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before glazing. When ready to serve, in small bowl, stir powdered sugar and 1 tablespoon lemon juice until well blended. If frosting is too thick to drizzle, add additional lemon juice, 1 teaspoon at a time. Drizzle over cake. Use large spoon for serving